A meal around port

[g-man]

Inspired by some fellow drinkers that can drink port with anything.

How would one set up a meal around port assuming say a 4 course meal with 2 rounds of assorted appetizers / entrees, plat and dessert.

[Glenn E.]

Appetizer 1: Cheese sampler with Tawny and Ruby pairings.
Appetizer 2: Seared Scallops with Port glaze. Serve with an older Colheita or 30/40-yr old Tawny.
Main Course: big hunk o' red meat with a Port and bouillon reduction. Serve with a fine LBV or Vintage Port.
Dessert: Port Poached Pears. Pears are poached in a Ruby (Reserve), but serve with an older Vintage Port.

BTW - as I recently found out, Entree is French for appetizer. We use it wrong. The main course there is usually called the Plat.

A1 is intended to be served while people are arriving and chatting. A2 is served as the first course once everyone is sitting at the table.

[g-man]

I'd do

White tawny with some puree soup
an aged colheita or 30/40 tawny with the scallops
a fine lbv or a young vp with the hunk of meat
and a aged vp or tawny with cheese last.

[Herman G]

Please have a look at:

http://www.gastronomiacomvinhodoporto.c ... rantes.php
This year the IVDP and the Revista INTER Magazine organize the sixth edition of the bi-annual competition for combinations with Port (or Douro wines) for Portuguese restaurants. Almost 100 participators have entered their creations for three courses. They all combine their dessert with Port. Much less participators pair their starter with Port and only four restaurants offer Port with a starter, a main course and a dessert.

And also at:

http://www.infoportwine.com/to_serve.htm and choose 9. To combine. and 10. Some combinations.

And at:

http://www.quintadotedo.com/website_en/ ... cipes.html

Herman.

[g-man]

Please have a look at:

http://www.gastronomiacomvinhodoporto.c ... rantes.php
This year the IVDP and the Revista INTER Magazine organize the sixth edition of the bi-annual competition for combinations with Port (or Douro wines) for Portuguese restaurants. Almost 100 participators have entered their creations for three courses. They all combine their dessert with Port. Much less participators pair their starter with Port and only four restaurants offer Port with a starter, a main course and a dessert.

And also at:

http://www.infoportwine.com/to_serve.htm and choose 9. To combine. and 10. Some combinations.

And at:

http://www.quintadotedo.com/website_en/ ... cipes.html

Herman.

thank you for the links informative links Herman and welcome to the boards!

[mosesbotbol]

White Port with sliced fruit platter
Colheita with good acid like Barros for cured meats and semi-soft to hard cheeses
LBV like Ferreira for main course. Turkey or pork would be my first picks
Older sweet tawny with dessert like custard
Vintage port to retire with cigars

What would be more interesting is a Madeira dinner starting off dry like Sercial and ending with Malvasia.